Methamba Recipe | Kairi Methamba Recipe
Methamba is little sweet, sour and tangy Indian pickle recipe.
Geetanjali Kolvekar Saini
Chopped Raw Mango.
Salt to Taste.
Fenugreek Seeds Coarsely Ground.
First of all heat oil in a pan, when its get heated add mustard seeds and let it splutter.
Now add asafoetida powder then ground fenugreek seeds and wait till they give out their aroma.
Now add mango pieces and stir them well then add chilli powder, again stir it well.
Add water and cover the pan, let the mango pieces cook in steam.
Now add jaggery and salt, let it simmer for about 8 minutes then turn the heat off and take it out from heat.
Let it cool uncovered then take it out in a serving bowl.
It keeps fresh outside the fridge for about three days. If stored well-covered in the refrigerator, it should stay fresh for at least a week.